Cottage Cheese Egg Salad
Published 4/13/2025
This post may contain affiliate links. Please read our disclosure policy.
Trying to find a way to add even more protein to your egg salad? This Cottage Cheese Egg Salad is the perfect solution! Rich, creamy, and packed with 16g of protein per serving, cottage cheese elevates both the flavor and nutritional value of classic egg salad.
An egg salad with cottage cheese? I can’t believe I haven’t thought of it before! I’m always sneaking cottage cheese into my meals for extra protein. From my Whipped Cottage Cheese Mac and Cheese to Cottage Cheese Chocolate Chip Cookies, it’s basically my secret weapon for boosting the nutrition in my favorite recipes. With this cottage cheese egg salad, you get the protein boost without compromising flavor. A win-win!
Make it just like any other egg salad with the addition of cottage cheese: start with hard-boiled eggs, mayo, mustard, and seasonings. Then add in a scoop or two of cottage cheese for that extra protein punch!
top tips from the fit foodie kitchen ⤵️
The easiest way to peel egg shells after an ice bath IMO is to roll the hard-boiled eggs gently on a flat surface, breaking up the shell all around before peeling. This will help loosen the shell and make it easier to peel without damaging the egg.
Have you ever grated your eggs for egg salad?! We ❤️ this method for evenly sized “shredded” hard boiled egg pieces, especially for egg salad.
Easy Variations
Adding some crunch
For an added crunch, try adding in some chopped celery or red onion. You can also mix in some toasted nuts, such as almonds or walnuts.
Pickle varieties
We used dill pickles, but spicy pickles or bread and butter pickles would also taste great in this egg salad.
Switch up the herbs
Instead of using dill, you could try mixing in other fresh herbs like parsley, cilantro, or basil for a different flavor profile.
Storage Directions
This egg salad can be stored in an airtight container in the fridge for up to 3 days. It may become slightly more watery as it sits, but you can give it a stir before serving to redistribute any liquid.
Ways to Eat this Egg Salad
This egg salad serves about eight people, which makes it great for meal prepping for the week. Here are a few ways you can enjoy it:
- On bread or toast: Spread it on your favorite kind of bread or toast for an open or closed-face sammie.
- In lettuce cups: For a low-carb option, serve this egg salad in crisp lettuce cups.
- With crackers: Serve it as a dip with your favorite crackers for a quick and easy appetizer.
- On its own: Enjoy it as a protein-packed snack on its own with a fork.
- In a wrap: Wrap it up in a tortilla or pita for an easy and portable lunch.
Cottage Cheese Egg Salad Recipe
Ingredients
- 8 large eggs
- ¼ cup 2% plain Greek yogurt
- ½ cup 2% cottage cheese
- 3 teaspoons Dijon mustard
- 1 tablespoon pickle juice
- ⅓ cup diced dill pickles
- ½ teaspoon sea salt
- 1.5 tablespoons chopped fresh dill
- ⅓ cup chopped green onion
- Freshly ground pepper
Instructions
- Bring a large pot of water to a boil and add the eggs. For hard-boiled eggs, boil for 10 minutes.
- When the eggs are done, transfer them to an ice bath and set aside.
- In a large bowl, mix Greek yogurt, cottage cheese, mustard, pickle juice, dill pickles, sea salt, and dill.
- Peel the eggs and use the largest grate to grate the eggs. The consistency of the eggs should be similar to shredded mozzarella. Add them to the cottage cheese mixture. Stir until combined—season with freshly ground pepper.
- Serve immediately with crackers or on a sandwich.
Tips & Notes
- We used dill pickles, but feel free to use spicy pickles or bread-and-butter pickles.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photography: photos taken in this post are by Dalya from It’s Raining Flour.
What are some other ingredients you could add for extra crunch in an egg salad besides chopped celery and red onion?